West Virginia argus. [volume] (Kingwood, W. Va.) 1877-1946, 1887-09-15
iiccInRs.

BRowE BREAD. Three cups each Of
-four and sour milk, two cups Of sweet
milk, one cup of molasscs five cups of
Indian meal, one tablespoon Of soda, one
tcaspoonful OF salt. Let rise then bake
in moderate oven.
BLACK PUDDING. One half pound
each Of raisins, currants, chopped suet
and sugat; one pound Of bread soaked
in milk and beaten smooth, one fourth of
a pound Of flour, spice to taste. Put in
bag and boil six hours.
FRIED Tomatoes. Cut ripe tomatoes
in half and fry slowly on both sides in
butter and lard. When cooked brown
take them out carefully, pour little
milk in the frying pan, thicken with
flour, season with salt and n mere dust of
red pepper. When il Stews into rich
sauce pour IL over the tomatoes and serve.
PEACH SWEET PICKLES. Choose
peaches that are ripe but not soft enough
90 eat; put Glove into each one; boil "A
pound Of brown sugar with gallon Of
vinegar; skim it we'll and pour hot
over the peaches; cover them closely.
1t may be necessary 10 scald the vinegar
again in week or two. They retain
their flavor well.
STEwED CUCUMBERs. Three large Gu,
cumbcrs cut lengthwise the size Of the
dish they are intended TO be served on
take out the seeds and put them into
boiling water with little salt, and let
them simmer for five minutes, then place
them in another saucepan with half n
pint Of good brown gravy and let them
boil over a brisk fire until the cucumbcrs
are tender. Should they be bitter add
lump Of sugar; carefully dish them, skim
the sauce, pour it over the cuCumbers and
serve.
Mock APPLE PIE.-Make a paste "a
for apple pie Roll two small crackers,
or break them in crumbs, and soak them
in cup Of cold water while making the
paste. Crate one lemon, or pare it very
thin, and cut this pairing into the small
est pieces possible. Add this and the
juice Of the lemon to the crackers. Fla
vor with nutmeg and stir in one cup Of
sugar. Cover plate with paste, fill with
this and set in the oven till partly done.
Then bar the pie with narrow strips Of
paste, return TO the oven and finish
baking.
JUNKETT. "A plain iunkett is made by
warming two quarts Of fresh milk until
very little warmer than when lust from
the COW; pour the milk into a large
ornamental bowl or dish i'm which it can
be brought 10 the table, and, while the
milk is warm. stir into IL two tablespoon
fuls Of prepared rennet; stir gently for
two minutes, then set away In a cold
place. II will soon become a solid, sweet
curd. Serve by dipping the curd out in
large slices with a small, fiat ladle or
broad spoon. IL may be eaten with rich
cream alone, or with cream and pow
dered sugar
CHESTNUT FoRCEMRAT. Take n few
chestnuts-a dozen and a half will be
sufficient for one large fowl--roast and
peel the nuts, aud then put them in a
saucepan with some good veal gravy.
Let them boil in this for fifteen OF twenty
minutes, then drain of the gravy, and.
when they become quite cold, mince
them, also chopping fine the liver Of tho
fowl Now take n teaspoOnful Of grated
ham and a teaspoonful Of black pepper.
q pinch Of grated lemon peel and two
large tablespoonfuls Of bread crumbs.
Mix these well in n mortar, adding the
chestnuts and fowls liver. and moiston
the whole with a mixture Of the beaten
yolks Of two eggs and two ounces of
butter.